Grilled Eggplants

Grilled eggplants are very easy and quick to prepare, perfect for a summer barbecue…

Ingredients (for 2)

  • 1 large eggplant
  • 1 tsp marjoram
  • 1 tbsp parsley
  • 2 garlic cloves
  • 3 tbsp olive oil
  • a pinch of salt


  • Wash and slice eggplants in ¼ inch (half cm) slices
  • Heat a no-stick pan or grill pan over medium heat (or fire up your barbecue of course!)
  • Add eggplant slices and cook in batches until browned on both slides (about 2-3 minutes); then reserve to a shallow dish covered
  • In the meantime, take a small bowl and add the extra-virgin olive oil, salt, finely cut marjoram and fresh parsley, and crushed garlic cloves; stir to combine
  • When all the eggplant slices have been grilled pour the oil and herbs mixture on the eggplants and toss to combine

Best Served With

Bread or focaccia

Tips from the Chef

  • The best eggplants to be grilled are the rounded and purple ones; avoid long ones, which are more suited for Italian Parmigiana and Greek Mussaka